Salsa Verde Chicken Skillet

Salsa Verde Chicken Skillet

This recipe is a flavorful and easy one-pan meal, perfect for a weeknight dinner. The tangy salsa verde creates a delicious sauce for the chicken and can be customized to your spice preference.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs (thinly sliced)
• 1 tbsp olive oil
• 1 small onion, diced
• 1/2 jalapeño, finely diced (optional)
• 3 cloves garlic, minced
• 1 (16 oz) jar salsa verde
• 1/2 cup chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup frozen fire-roasted corn
• 1 cup shredded cheddar cheese
• Salt and freshly ground black pepper, to taste
• Cilantro, chopped (for garnish, optional)

Cooking Guide:

1. Season the chicken: In a large bowl, toss the chicken with salt and pepper.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
3. Simmer the salsa and chicken: Add the salsa verde, chicken broth, black beans, and corn to the skillet. Bring to a simmer and then add the chicken. Cook for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
4. Cheese and Serve: Stir in the shredded cheese and cook for another minute or two, until melted and bubbly. Season the dish with additional salt and pepper to taste.
5. Garnish and serve: Garnish with chopped cilantro (optional) and serve immediately with your favorite sides, such as rice, cauliflower rice, or tortillas.

Tips:

• Spice it up: If you like your food extra spicy, you can add a few dashes of hot sauce to the salsa verde mixture.
• Protein options: You can substitute the chicken with other proteins, such as shrimp, tofu, or ground beef.
• Veggie variations: Feel free to add other vegetables to the skillet, such as bell peppers, zucchini, or mushrooms.
• Make-ahead: This dish can be easily prepped ahead of time. Simply cook the chicken and vegetables according to steps 1-2, then store in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat until warmed through.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.